Homemade applesauce is one of those things that makes you wonder, after you whip up a batch, why more folks don’t make it. It truly is one of the easiest and most delicious treats-snacks-condiments-ingredients you can make from scratch, and it doesn’t take much time at all. And, most importantly, it makes you a more contented, well-rounded individual with shinier hair, a slimmer waist, a sharper mind, and a more pleasant disposition.

Okay, so not necessarily on those last few items.

But it is really easy to make!

And oh, the things you can do with homemade applesauce. Here’s just a slight smattering.

* Make regular French Toast and top with a big spoonful of applesauce.

* Eat a small bowl of chilled applesauce for breakfast, or as a side dish for lunch or dinner.

Homemade applesauce for president!

You need to start by peeling a bunch of apples. Sometimes I just hurriedly peel them, but sometimes I start at the top and peel in one continuous coil, and if I make it to the bottom without the coil breaking, everything in my life is going to turn out okay…or I’m the grooviest, coolest person in the world…or something like that.

You do that too, right? Like right before you try to toss something into a trash can, and you tell yourself if you make it, you’re the winner of everything? And if you miss it, everything in your life will implode?

Great. I’m so glad you do that, too!

Core the apples, too…

Then slice them into 8-slices each. I used one of those combination corer/slicers, which made it go really fast, but you could also just cut around the core and slice that way.

You basically need all the apple flesh you can get!

Oh, and on that note: You can use whatever apples you want. Some folks have specific varieties of apples they like to use when they make applesauce, but since I often just use an assortment based on what I have in my fridge, I’ve conditioned myself to believe the variety of apples doesn’t really matter. I used a mix of Honey Crisp and Macintosh. I think.

Throw them in a pot big enough to hold them…

Then pour in about a cup of apple juice. You can also do apple cider or just straight-up water. You just need a little liquid to help things along.

Next up: Squeeze in the juice of a lemon…

And, for glorious sweetness and deeper color, add half a cup of brown sugar. You can use regular sugar instead, but I love the color the darker sugar brings to the equation. You could also sub some maple syrup for some of the sugar if you want to go that direction. Also, you can add more sugar to make it much sweeter if that makes your skirt fly up. The world is your applesauce!

Next, add a little cinnamon. This is totally optional, too! You can leave out spices if you’d rather just have the natural apple flavor by itself. Or you can up the spices and add ground cloves, ground nutmeg, or a little allspice. You’re the boss with applesauce.

And while we’re on the subject: I never have added butter to my applesauce. Many people do. But I don’t. It’s delicious if you do. But it’s delicious if you don’t, and butter-free applesauce is much more pure and holy. And if you’re looking to use applesauce as a substitute for oil/fat in muffins and other baked goods, the presence of butter kind of defeats that purpose.

Write this day on your calendar. It’s probably the only time in history I’ll be suggesting that butter not be used.

Now just stir the apples over medium to medium-high heat, then cover the pot and let them cook for 25 minutes or so.

The apples should be partly broken up, partly still intact, and very soft and tender.

Now, you can take one of two approaches with the texture of the applesauce: You can use a potato masher (or forks or whisks) to break up the apples by hand, which will leave you with a more textured and chunky applesauce, or you can puree it to make it smooth. I prefer the latter, because that most closely resembles my childhood experience with applesauce, and however I ate things as a child is exactly how I want to eat things as adults. Absolutely, positively no exceptions.

Not that I’m particular or anything.

To puree the applesauce, I transfer all the contents of the pan to a food processor. You can use a blender or food mill, too—whatever your poison. Just keep in mind that if you use a blender especially, and if you puree the applesauce while it’s still hot as I did, you should do it in smaller batches to avoid the hot applesauce spraying everywhere.

This has been a public service announcement.

Just puree it until it’s the consistency you want. You can stop just short of it being totally smooth, or you can keep on going until it looks and feels like velvet.

This is sort of in between: No huge chunks, but just a nice applesauce texture.

Now, you can just store it in a bowl, covered in the fridge…

Or you can use a wide-mouth funnel…

To transfer it to mason jars. With the lids on, the applesauce will stay good in the fridge for awhile, and the mason jars make it easy to just grab smaller portions.

You can also can the applesauce, but the canning side of things is another story for another time, and for this size of batch, I will just store it in the fridge. It’ll be gone before I know it!

Here’s the handy printable. This quantity yielded about 6-7 cups of applesauce, so you can halve it…or triple, quadruple, or quintuple it if you’ve got a pot big enough! Just adjust the cooking time to ensure the apples are tender and you’re good to go.

335 Comments and 75 Replies

amy patterson On Wednesday, October 16 at 11:16 am

Auntiepatch On Wednesday, October 16 at 2:54 pm

Ummm…what’s ACV?

KrissyC EsMommy On Wednesday, October 16 at 3:17 pm

Auntie,
ACV is Apple Cider Vinegar.

102

Deb On Wednesday, October 16 at 11:18 am

I love October too…spices cooking in the kitchen! I usually mix green and red apples, no sugar and hand grind cloves and allspice, finely grate a nutmeg or two and always use Vietnamese Cinnamon…if never have tried Vietnamese Cinnamon…you have too.

I like it chunky… so I leave it chunky and always have pork chops that night with a heaping spoon of fresh made applesauce!

I just remembered…I have pork chops out tonight and I have apples… Thank you Ree…now I have dinner put together!

You need to try using a Victorio. No coring or peeling or food processor necessary. Just boiled chunked up apples into this machine and out comes delicious applesauce. (The peels/seeds come out the other side.) It’s so easy! My mom has been using hers since before I can even remember!

If someone already mentioned combining the apples with pears during cooking, I just didn’t quite have time to read all the earlier posts. Also, if you canned some peaches or strawberries, throw some of those in while the sauce is warm. I can’t get Macintosh but I love those. Hugs.

106

Lisa On Wednesday, October 16 at 11:29 am

My husband and I just canned 35 quarts of applesauce this past weekend. I hope that it will last us until next fall. We used a food mill so that we did not have to peel or core the apples before cooking them.

Catie Leann On Wednesday, October 16 at 11:36 am

Sandra P On Thursday, October 17 at 9:41 am

I love that movie. Seen it a zillion times. My favorite part is her making the apple sauce out of boredom. lol

108

Valerie On Wednesday, October 16 at 11:38 am

I made a big, big batch this last weekend. Mixed some of it with fresh raspberries and left
some plain. The apples were from my Red Delicious tree and so sweet that I didn’t add
any sugar…so good.

109

Leanna R On Wednesday, October 16 at 11:52 am

I don’t know if anyone else suggested this but…the other day I was making applesauce pretty much using these ingrediants. Then I got an idea and reached for a bag of cranberrys in my freezer and threw them into the pot. I ended up having to add a bit more sugar but got a nice pinkish color and lots of yummyness.

110

April On Wednesday, October 16 at 11:53 am

Thanks for sharing the apple love. I make applesauce for my kids whenever we have an apple or two that are past their fresh-eating prime. They love it. They will no longer eat store bought sauce (!!!). I did make a huge batch (25 lbs of apples) a few weeks ago, and canned it. Now,when friends come over, each boy grabs a pint jar and a spoon. Seriously. I thought 24 pints would last us at least into winter. It’s been about a month, and we’re down to about 15 pints left. I’d rather have them eat that than the other “snack” crap that’s out there. Getting another case of orchard fresh apples tomorrow! Do you ever make apple pectin with the peels and cores? We did that too, but I haven’t used it yet for jam.

111

joan On Wednesday, October 16 at 11:55 am

Immersion blenders work so well for applesauce.

Stacy On Wednesday, October 16 at 2:39 pm

Agreed! That’s what I use.

112

Amy On Wednesday, October 16 at 11:58 am

Don’t forget to make homemade apple jelly!!!!

113

Donna C. On Wednesday, October 16 at 11:58 am

we take all the peels and cores and throw them in a pot with water and make our own apple juice – no waste at all.

Susi Matthews On Wednesday, October 16 at 12:07 pm

I do mine in my big-arsed crock pot (the official name of it) with lots of cinnamon, nutmeg and some clove. And then I can it because that way I have holiday presents or “thank you” presents available whenever I need them.

And I use some of the peel in it, ground up well, because that’s where the pectin is.

Makes the house smell SO good!

116

Pamela On Wednesday, October 16 at 12:08 pm

I make my apple sauce with many of the same ingredients. However, instead of peeling and coring I just quarter the apples throw them in the pot seeds cores stems peels and all with the other ingredients. Once the apples are soft I put them through a food mill. The sauce is slightly pink from the apple peel and the end result is smooth and delicious with all the parts you don’t want left in the food mill.

I haven’t made homemade applesauce in years, and you just made me crave! to do so. Think I will try to find enough apples to make it. I still have the old fashioned food mill, with the cone shaped metal thingy, and the wooden thingy to push the applesauce through with. I did not peel my apples, or core them, and therefor got some beautiful red color in the applesauce. And I only added sugar and cinnamon, thus preserving the apple flavor as much as possible. Your recipe sounds great too. Thanks for inspiring me to make some! Love ya. xxoo

118

gina On Wednesday, October 16 at 12:12 pm

our solo apple tree gave up 2.5 bushels this year so I canned pints of applesauce and froze bags for cooked apples! anyone have any ideas for pears? Canned as many as I could but there are two ripe bushels sitting in my garage right now!

Ellen Renee On Wednesday, October 16 at 5:05 pm

Make a pear sauce – done like applesauce then freeze it. The blog 2 peas and their pod just recently did a blog post about it.

119

Hilary On Wednesday, October 16 at 12:16 pm

I love making homemade applesauce! I portion mine out in quart size bags and freeze it flat. It stays great! I have found that Golden Delicous apples make the smoothest, silky applesauce!

120

forever montana On Wednesday, October 16 at 12:21 pm

I used to love making applesauce when my kids were little. It seems like we went through a lot of it. I also started making apple pie filling and canning it. It was so handy to be able to open a jar, making a crumble topping, and putting it in the oven for apple crisp. I love fall cooking!

121

Suzanne On Wednesday, October 16 at 12:22 pm

Just made some applesauce today. Can’t wait to use it! We are having pork this weekend so this will be on top. Plus I will be using my in hand pies (I leave mine pretty chunky). Also I added orange juice instead of lemon. It is so yummy!!

122

Leigh On Wednesday, October 16 at 12:24 pm

Sorry–did not finish my response

I rinse, peel, and cut up my apples and place them in our crock pot. I do not add extra liquid or sweetener as the apples are already very sweet. The apples slow cook for a couple of hours, then cool. I place the cooked apples in my food processor and…..applesauce.

123

Marta On Wednesday, October 16 at 12:30 pm

Its also a mainstay during Chanukkah – latkes, applesauce and sour cream!

124

Teresia On Wednesday, October 16 at 12:31 pm

Does anyone freeze their applesauce flat in Food Saver bags?

125

Diane M. On Wednesday, October 16 at 12:33 pm

When I was a child, my gram, who is gone now, made the most delicious applesauce – (more on the chunky side), with this clear sugary syrup. It was so good ice cold. I made it with her a kazilliion times but to this day cannot replicate it exactly.

126

marcia On Wednesday, October 16 at 12:34 pm

My son’s school would have a ham dinner fund raiser in October. I would make all the applesauce for the dinner . We had 2 large gravenstein trees and they are not good “keepers”. I would simply chunk up the apples til I had a canning kettle full, add a little water and let it slowly simmer on the stove all day. I would run the cooked mass through one of those “V’ shaped colanders to get rid of the skins and seeds. The local bakery gave me frosting buckets to store it in the schools refrigerators.
I think now the local health department would probably have a hissy fit.

127

Carol On Wednesday, October 16 at 12:35 pm

I also add some pure vanilla…delishes!

128

April On Wednesday, October 16 at 12:42 pm

My family keeps the skins on for a beautiful pink apple sauce color. Just smash right through a strainer!

129

Terry On Wednesday, October 16 at 12:45 pm

I buy unsweetened applesauce and add cooked and pureed slightly sweetened quince to it; best applesauce in the world.

130

Val On Wednesday, October 16 at 1:00 pm

I didn’t have a chance to read all these lovely comments but, did anyone else mention adding other fruits, such as pears, either during cooking or while the sauce is still warm. Peaches? Strawberries? Especially good if you canned the sauce…maybe during the winter or spring? Hugs.

132

Pam Spadlin On Wednesday, October 16 at 1:08 pm

Can you leave it chunky?

133

Holly On Wednesday, October 16 at 1:17 pm

You know it Seesta! Made this last weekend, but I don’t peel apples, Just chop them small.

Jerilyn On Wednesday, October 16 at 1:19 pm

I am very lazy. I just cut them in to pieces with the peel on. Cook with a little water, no sugar, no nothing. When the apples are soft I just run them through an old fashioned hand crank food mill. The applesauce gets pushed through, the skins stay on top. Done and delicious.

Jennifer Booth On Wednesday, October 16 at 1:25 pm

I have never tried to make applesauce before. This is a great idea to do with my teenager this weekend. Thanks Ree!

138

Seattle Sue On Wednesday, October 16 at 1:41 pm

Wonder if this would work with pears??? I’m deathly allergic to apples Unfortunately apple pie is my husbands favorite. Sometimes his brother will make him one or I’ll buy one from the grocery store…..not quite the same!!!

139

Allie B. On Wednesday, October 16 at 1:58 pm

Yum! If you leave the peels on you can make pink applesauce and the peels just stay in the food mill…very easy, very pretty.

140

marie On Wednesday, October 16 at 2:01 pm

I’ve always thought that people who eat “boughten” apple sauce must be crazy to like apple sauce. Home made is the ONLY way to go.

I don’t use water (or any liquid) and I do them in the microwave –then food mill.

I will be trying the crock pot method.

Another nice addition is (instead of suger) the “red hot” cinnamon candies. Give an extra boost of tasty!

SherryD On Wednesday, October 16 at 2:05 pm

I’ve had one for over 35 years and cannot tell you how easy it is to make applesauce…no peeling, no coring, just cut into chunks, chop off the imperfections and throw into a pot to cook together. When that’s done pour into the top of the Squeezo and turn the crank, out one side comes the wonderful applesauce and out the other goes the peel, seeds and stem. Love this strainger.

I just finished canning Cinnamon Applesauce for my family. I tried something different this year. I added fresh crushed raspberries to my applesauce and then canned it. It’s such a beautiful color of pink and so delicious! It just makes you reflect on those summery days when you picked those berries.

I have a recipe that is quite a bit like this. I have not tried canning it. I will need to do that.

145

Stacy On Wednesday, October 16 at 2:38 pm

Just made homemade applesauce for first time a couple weeks ago. I just threw my diced, peeled apples in the crockpot with some cinnamon, some brown sugar and a squeeze of lemon. No apple juice or liquids needed!

146

Danita On Wednesday, October 16 at 3:14 pm

I’ve started making homemade applesauce since moving to WA state last year. You do not need to peel the apples, just core and chop. I use my immersion blender once everything is cooked down and the mixture is chopped so fine you would never know there is apple peel. It’s healthier. If you use a red variety apple the apple sauce is a pretty pink color.

147

Carolyn Myers On Wednesday, October 16 at 3:14 pm

I don’t peel my apples either, but if I do, I make jelly from the cores and peelings.

148

KrissyC EsMommy On Wednesday, October 16 at 3:20 pm

I like this approach to making apple sauce. I generally just cover with a little water, then drain off what ends up being too much (and then simmer that with the cores and strain it for some homemade apple juice) then add some sugar, cinnamon, nutmeg and puree. When my daughter was a baby I would freeze it in ice cube trays, now that she’s in grade school I can it in the small jelly jars for her lunches. There is just something about a warm bowl of apple sauce on a cold fall or wintery day.

149

Marilyn Healy On Wednesday, October 16 at 3:21 pm

I don’t peel the applies, just core them. Then I cook until very soft and run through a food mill which will give the applesauce a pink color from the color of the skins. Pretty! We also love homemade applesauce. I use both sweet and tart apples in mine.

Kathy from Palos On Thursday, October 17 at 8:02 am

I agree. Leave the peals on. The color is beautiful.

150

dan's wife On Wednesday, October 16 at 3:21 pm

Two kinds of people:

Those who peel before slicing and coring, those who cut first and peel later.

I’m the latter.

And have learned that cutting the quarters into thirds, rather than halves, makes TWELVE slices of delicious edible apple for my lunch.

Just sayin.

151

Pam C On Wednesday, October 16 at 3:40 pm

I’m sure Ree’s applesauce is delicious, but take it from someone who has made more pounds of applesauce than her body weight over the years, There is a Much Simpler Way to Do It!
First, don’t peel the apples. Just rinse them off, cut them into chunks, and fill a stock pot all the way up so the lid barely fits on. Second, add a little cinnamon, but no sugar. The apples are sweet enough by themselves. Third, pour in a little water (maybe 1/2 to 3/4 cups, depending on how juicy your apples are.) Set the lid on the pot and bring it to a boil (you won’t see it boiling because there is just a tiny bit of water in there, but you’ll see the steam come out). Then reduce the heat to the lowest temperature and let cook for a couple of hours or so. It is important to stir it every 15-20 minutes so the apples on the bottom don’t get scorched. When the apples are soft, run them through a food mill in batches. The mill will strain out the peels. Throw the peels away between batches. When the whole pot has been milled, let the sauce cool, then freeze it in quart sized containers so you can enjoy it all winter long. It’s a family favorite!

152

mikatana On Wednesday, October 16 at 4:00 pm

you inspired me….applesauce this weekend for sure.

153

Meg On Wednesday, October 16 at 4:06 pm

When I was a kid, and my mother didn’t have time to make dessert (my father was of the opinion that it wasn’t supper without dessert), she would butter slices of bread, then heat some applesauce, pour it over the bread, and serve.

I suspect this is something my father’s mother did when he was a boy growing up during the Great Depression, but it’s one of my go-to comfort foods.

I bet this would be terrific to serve that way.

154

June S On Wednesday, October 16 at 4:11 pm

I love to make applesauce this way! I always use white sugar I’m going to try brown sugar next time. I also freeze it, it freezes really well.

Looks so much better than the jarred apple sauce! Also had no idea people added butter into apple sauce. Kind of want to try this now.

156

Mary On Wednesday, October 16 at 5:18 pm

I use the microwave all the time, with cored unpeeled red apples. They cook faster if covered with a vented lid. Then run them through a Foley food mill. If sugar is needed, I add it at the end with cinnamon, no extra water or juice needed. Nothing smells better!

157

Laurel On Wednesday, October 16 at 5:24 pm

I cook my apples, with the skins on, in the crockpot. Then I run it through a food mill and all the skins get left behind! I think it is much easier than peeling all those apples!!

158

Brandon On Wednesday, October 16 at 5:26 pm

Just made this! My kids are currently scarfing it down as I type. Tonight’s dinner is pumpkin pancakes, breakfast potatoes and bacon…Thanks to Ree’s recipes!

159

Sheila H. On Wednesday, October 16 at 5:30 pm

Didn’t make any applesauce this year, but had some left over from last year, and just finished baking some pumpkin muffins using it instead of oil. Then I saw your post. Thought that was cool…

160

Nana J On Wednesday, October 16 at 5:37 pm

On, no, you are doing it the hard way. Use a steamer and a Victorio strainer, and you will cut your work by 2/3. I promise!

161

Claire On Wednesday, October 16 at 5:48 pm

My mom makes the above stuff but minus the pureeing part. We just called it cinnamon apples as a kid and served hot, it was an everyday fall and winter side dish. And it is heavenly! You can also make it in the microwave in one of those lidded pyrex dishes. This food reminds me of fall in the best way. Thanks for bringing back a childhood memory.

162

Mickey Red On Wednesday, October 16 at 6:07 pm

This yr I made lots of apple pies. Then decided to make applesauce then on to apple butter. I’ve eaten 3 pint jars of apple butter already. LOve apples

163

Mallory On Wednesday, October 16 at 6:22 pm

Ever try pear sauce? It is absolutely the BEST! Made pretty much the same way as applesauce but the pears are easier to peel and core. I rarely need to add anything to sweeten.

164

Deb in MN On Wednesday, October 16 at 7:01 pm

Absolutely right Ree making apple sauce feels good. Just wish the deer & rabbits hadn’t killed my apple trees. Might just have to replant them with a way to defeat the critters!

165

Nancy On Wednesday, October 16 at 7:09 pm

I LOVE homemade applesauce. I use Suncrisp and Melrose and then freeze in small batches. WONDERFUL!!!!

Due to a sugar free diet, I use Splenda and the applesauce is still just delicious!!!

166

Sonja On Wednesday, October 16 at 7:09 pm

I made applesauce too – a friend has apple trees in the backyard and was kind enough ( maybe desperate?!) to share about 60 pounds of apples!! In the past, I just cored my apples (picked at an orchard) and cooked and canned them with the peel. Saves a ton of time, but depending on the variety of apple, can cause apple sauce to be pinkish.. Bu what the heck, it’s October after all… Pink rocks… And it is just as delicious!!!

167

Mimi On Wednesday, October 16 at 7:18 pm

My grandson is allergic to eggs. We substitute applesauce for eggs in most baked goods. Works great.

168

Peggy On Wednesday, October 16 at 7:18 pm

I like to use red cinnamon candies. It makes the applesauce glow and tastes great, too. About 1/2 cup per pot of apples. As in Ree’s recipe.

Yummy! I’ve never made homemade applesauce but I think I’ll try this! I can almost smell and taste it through your pictures!

170

MaryAnn On Wednesday, October 16 at 7:23 pm

Have to say thank you for this one.
I had forgotten how easy it is to make homemade applesauce. Eons ago, I bought some mealy apples. My motto is nothing ventured nothing gained. Best applesauce I’ve ever had.

I’ve made lots of applesauce over the years, and I never peel or core my apples. I have a handy Victoria strainer, and you just put the cooked apples/water through the mill and the sauce comes out the strainer and the peelings and seeds come out the other end. It is such a time saver, I wouldn’t do without it!

Elizabeth On Wednesday, October 16 at 8:16 pm

YES. Ever since our Great Apple-Picking Extravaganza a couple of weeks ago, we’ve been making applesauce in the Crock-Pot every few days and canning it. It’s wonderful, and you’re right — it’s so easy to do! And so tasty.

175

Niteowl Nancy On Wednesday, October 16 at 8:22 pm

I just made applesauce in the crockpot last weekend and the house smelled divine. Although our batch didn’t last very long, I’m excited to learn that it freezes well! The kids and I loved it and snarfed it all down. Also, what a great idea to put it into smaller jars. I stored it in a ginormous bowl that used up most of the refrigerator space all weekend. Duh!

176

Julie S. On Wednesday, October 16 at 8:33 pm

I spent my childhood in the Midwest and homemade applesauce was a staple and also my very favorite food…except I called it apple-do. My favorite way to eat it was to put a slice of white bread (preferably homemade also) on a plate and smother it in apple-do then eat it with a spoon. Awww…just got homesick for my childhood and my grandma.

177

Cookin' Kate On Wednesday, October 16 at 8:40 pm

Hi Ree!
I am so excited to try this recipe!! I love anything you can put in a mason jar and this reminds me if one of my favorite movies, Baby Boom, when Diane Keaton makes homemade applesauce on her farm
Signing off from New Jersey! We will see you soon and I am really hoping I get to meet you! (not like I have been stalking the Paramus Barnes and Noble for information or anything just super excited!!

178

Mimi On Wednesday, October 16 at 8:51 pm

Your recipe is nearly identical to mine. Yours is more accurate because you’ve measured… I really enjoy making applesauce and there is nothing in the store that comes even close to home made. Enjoyed reading your recipe page. Thanks!

For me, homemade applesauce must be chunky, and should have a cinnamon stick to give it flavor, not gritty cinnamon bits. And you forgot applesauce and yogurt. Yummy!

180

Cookin'Kate On Wednesday, October 16 at 9:16 pm

Hi Ree!
Thank you so much for the recipe! I can’t wait to try it out, I love anything that you can put in a mason jar! The recipe also reminds me of one of my favorite movies, “Baby Boom,” when Diane Keaton makes homemade applesauce on her farm!
On a side note, I just saw your post on using bandanas for napkins and I love, love, love the idea! I went right out to Hobby Lobby and got some for my Halloween party

Signing off from New Jersey! Looking forward to hopefully meeting you at your book signing! (not that I have been calling the Paramus Barnes and Noble every Tuesday for the last three weeks to make sure my copy is still on reserve and I haven’t missed any new information I am just super excited!

Will there be time for you to take pictures with us? Also, would it be totally against the rules to bring your first or second cookbook to be signed, too?!?

Best,
Kate

181

Clare On Wednesday, October 16 at 9:33 pm

Dear PW
I think the repeated canning questions make it official. Remember when you held the contest for bbq recipe and the winner(s) came to the Ranch for a weekend? This time it is a contest to have us come to the Ranch for a canning weekend. I am sure with all your charm, good looks, sense of humor you would be able to charm the Ball Canning people to send some instructor and perhaps even sponsor the event. My apologies for rambling I know you understand all the ins and outs of these things. Let’s chalk it up to being home on the couch battling a cold, Keep me posted though I’ve dabbled in canning here with the book but have often thought it would be more fun in a group. Ciao Bella

182

SusanS On Wednesday, October 16 at 9:37 pm

Besides cinnamon, I also add pumpkin pie spice. It really adds to the apple-cinnamon flavor! So yummy!

183

Kim On Wednesday, October 16 at 9:38 pm

Make your favorite grilled cheese and dip it in cool applesauce…mmm.

184

liz On Wednesday, October 16 at 9:38 pm

My take is to put unpeeled diced apples, a stick or two of cinnamon, a bit of water and a package of cranberries. And sugar to taste, but I love the tartness. It’s wonderful for Thanksgiving. I also love it in plain yogurt.

185

Stacey On Wednesday, October 16 at 9:53 pm

I make applesauce in the crock pot, let it simmer all night, have some with/for breakfast, then can part of it, or make apple butter. Since I have MS I can only do small batches at a time so one crock pot full is enough for one day’ work. Then another crock pot full the next night. The lemon juice I put in gives it enough acid to can it. Haven’t lost a jar yet, but as with anything else, if it comes unsealed, throw it away. Freezing is better if you have enough space, but my apartment is extremely small, so I have to put things in jars. Can’t eat it fast enough to keep it in fridge. And don’t like making small batches of anything if I can muster the strength to make several 7 quart batches.

187

Sandi W. On Wednesday, October 16 at 11:44 pm

This recipe makes the applesauce just like I grew up eating; right down to the same preferred consistency! My mom used to freeze it in margarine containers that she saved and it was divine on vanilla ice cream! I haven’t made it in several years and I think I just may whip up a batch.

188

Sara On Thursday, October 17 at 5:25 am

Apple peels and cores? trash? WHAT? y’all need to take whatever you don’t cook and feed it to the wildlife. Wild turkeys and deer just LOVE apples. I put them out for the deer and the turkeys just flock to the area. I’m surprised you don’t give it to the cows – or horses! trash for apple parts? never.

ann On Friday, October 18 at 11:46 am

We don’t have a lot of deer or turkeys walking the streets of San Diego!

189

Marcia On Thursday, October 17 at 5:36 am

Why do you add lemon juice? It’s not needed to prevent browning here, because the applesauce will turn brown from the spices anyway. Or does it brighten up the flavor? I’ve never put lemon juice in mine, and the natural stuff at the store doesn’t have it, so just wondering.

190

Kathy from Palos On Thursday, October 17 at 8:00 am

This recipe got me thinking about brown sugar. I don’t use brown sugar very often so when I go to use it, it is usually hard and difficult to measure. I figured out that white sugar and molasses works just as well. I usually add 1 Tablespoon molasses for 1/2 cup white sugar.
It tastes the same to me and my family. And, one less item to have to keep stocked in the kitchen.

191

Gee On Thursday, October 17 at 9:03 am

You could also add cinnamon and red food coloring as GaGa did! Maybe not as healthy, but pretty on the side with meats.

192

Gee On Thursday, October 17 at 9:12 am

BTW, my latest iteration of the muffins is as follows (and I think better):

Use one egg and one egg white (more protein!)
1/2 each of oat bran, flaxseed meal, almond meal, spelt OR soy flour and whole wheat pastry flour (This is the dry ingred. mixture….leaves out oatmeal)
Use 1 tsp. baking powder and 2 tsp. soda
Use EITHER brown sugar OR molasses; they taste great even with less sweetness

Betsy added chocolate chips….wheeee!

Fun to experiment and do your own thing!

193

Rachel On Thursday, October 17 at 9:26 am

You need a Peeler-Slicer-Corer. It makes applesauce much easier and it makes cool rings of apple that every person wants to eat. Also, even a small child (3year old) can then peel, slice and core an apple (almost) all by herself. http://www.amazon.com/Industries-5920-Apple-Peeler-Slicer/dp/B001A6E91E
Fleet Farm had them cheaper, but now you know what they look like.

194

smockergrandma On Thursday, October 17 at 9:39 am

Ree, Instead of transferring it all to your food processor (and then having that to wash) just use your potato masher on the cooked apples. I know your have one because you use it for your smashed potatoes. Which my grandchildren loved!

195

Jennifer McGuire On Thursday, October 17 at 9:40 am

Yum. Homemade appliesauce for the win! I occasionallyeven actually can it. I don’t sweeten or spice mine, though, I’m a purist. Apples and water!

Or add spices, keep cooking slowly for a few hours, and make apple butter. Bliss.

196

Nisha On Thursday, October 17 at 9:41 am

Wow, does that look great! I have never made applesauce but I am definitely going to give it a try.

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Angi D. On Thursday, October 17 at 9:48 am

I skipped the cinnamon this year and subbed about 1/4 a cup of the liquid with spiced rum. It gave it a nice subtle kick of flavor. I imagine you could up the amount, but I didn’t want to chance it on the first time! Amaretto works too, or so I have heard.

198

Kimberly F On Thursday, October 17 at 10:28 am

Any particular kind of apple? When I make pies I use 3 or 4 different kinds. I am definitely making some this weekend. I usually freeze apples, but this looks much better.

199

Rhonda Suckut On Thursday, October 17 at 2:56 pm

I made the applesauce last night — along with baked porkchops. It was THE BEST applesauce I ever had! Delish!

Also, as a side note, everything I have tried from your recipes has been a huge hit with my family!

Thanks for the great ideas!

200

Sue V On Thursday, October 17 at 3:08 pm

I make applesauce a lot. I panic when I don’t have any in the fridge! But you need a food mill Ree! That way you don’t have to peel the apples first. After you boil them, push them in batches through the food mill. Its somewhat finicky I suppose but seems WAY easier than peeling first. I make large batches and keep some in the freezer.

Saturday, April 4: Freezer Fundamentals! While ranch work is going on outside, freezer work is going on inside! I share four more of my favorite freezer basics, which can be made into a whole bunch of different meals.